Lemon Garlic Shrimp Risotto

A Creamy, Bright, Restaurant-Quality Seafood Dinner Made at Home

Risotto has long been celebrated as one of the most comforting and elegant dishes in Italian cooking. When prepared correctly, it delivers an irresistibly creamy texture without relying on heavy cream, allowing simple ingredients to shine through careful technique. This Lemon Garlic Shrimp Risotto elevates that classic foundation with tender shrimp, fresh lemon zest, garlic, and Parmesan cheese, creating a dish that feels both indulgent and refreshing.

Perfect for seafood lovers, special dinners, or when you want to impress without overly complicated steps, this risotto balances richness with brightness. The buttery rice provides a luxurious base, while the shrimp add protein and a delicate sweetness. Lemon juice and zest cut through the richness, preventing the dish from feeling heavy, and fresh parsley adds a final layer of freshness.

Although risotto has a reputation for being fussy, this recipe breaks it down into approachable steps that guide you through the process with confidence. With a bit of patience and consistent stirring, you’ll achieve a smooth, velvety risotto that rivals restaurant versions—right from your own kitchen.

Why This Lemon Garlic Shrimp Risotto Works

This dish is successful because each component is handled with intention:

• Arborio rice releases starch gradually, creating natural creaminess
• Warm broth ensures even cooking and smooth absorption
• White wine adds acidity and depth
• Butter and Parmesan enrich the texture without overpowering
• Shrimp cooked separately remain tender and perfectly seasoned
• Lemon juice and zest brighten the entire dish

By layering flavors step by step, the final result tastes complex and refined, even though the ingredient list is straightforward.

Ingredients

For the Risotto

• 1 cup uncooked Arborio rice
• 4 cups chicken or vegetable broth
• ½ cup dry white wine
• ½ medium onion, finely chopped or 1 large shallot, finely chopped
• 4 to 5 garlic cloves, minced
• 4 tablespoons unsalted butter, divided
• ½ cup freshly grated Parmesan cheese
• Zest of 1 lemon
• 1 tablespoon fresh lemon juice
• ¼ teaspoon crushed red pepper flakes
• Salt and black pepper, to taste

For the Shrimp

• 1 pound raw shrimp, peeled, deveined, tails removed (31–40 count)

For Finishing

• 1 tablespoon fresh parsley, chopped

Ingredient Breakdown and Purpose

Shrimp

Using medium-sized shrimp (31–40 per pound) ensures quick, even cooking. Shrimp naturally pair well with lemon and garlic, offering sweetness and delicate texture that contrast beautifully with creamy risotto.

Arborio Rice

Arborio rice is essential for authentic risotto. Its high starch content is what creates the signature creamy consistency as the grains slowly release starch during stirring.

Broth

Warm broth is added gradually to encourage steady absorption and prevent shocking the rice. Either chicken or vegetable broth works well, depending on your preference.

White Wine

Dry white wine adds acidity and complexity, enhancing the overall flavor while balancing the richness of butter and cheese.

Butter

Butter contributes silkiness and depth. Dividing it between cooking stages ensures both richness during sautéing and a glossy finish at the end.

Parmesan Cheese

Freshly grated Parmesan melts smoothly into the risotto, adding saltiness, umami, and creaminess without heaviness.

Lemon Juice and Zest

Lemon zest delivers aromatic citrus oils, while lemon juice adds brightness and acidity. Together, they keep the dish fresh and balanced.

Garlic and Onion (or Shallot)

These aromatics form the flavor base, providing savory depth and subtle sweetness.

Red Pepper Flakes

A small amount adds gentle heat, enhancing flavor without overwhelming the dish.

Step-by-Step Cooking Instructions

Step 1: Prepare the Shrimp

If the shrimp are frozen, thaw them under cool running water. Peel, devein, and remove the tails if not already done. Pat dry and set aside. Preparing the shrimp early ensures they are ready for quick cooking later.

Step 2: Warm the Broth

Pour the chicken or vegetable broth into a saucepan and bring it to a gentle simmer over medium-high heat. Once simmering, reduce the heat to low and keep it warm throughout the cooking process. Warm broth is crucial for proper risotto texture.

Step 3: Cook the Aromatics

In a large, deep skillet or Dutch oven, melt 2 tablespoons of butter over medium heat. Add the finely chopped onion or shallot and cook for 5 to 7 minutes, stirring occasionally, until soft and translucent. Avoid browning, as this can affect the delicate flavor balance.

Step 4: Toast the Rice

Add the Arborio rice to the skillet. Stir continuously for 2 to 3 minutes, allowing the rice to toast lightly and become coated in butter. This step enhances flavor and helps the rice maintain structure during cooking.

Step 5: Deglaze with Wine

Pour in the dry white wine and stir constantly until the liquid is fully absorbed. This step infuses the rice with acidity and depth while loosening any flavorful bits from the pan.

Step 6: Add Broth Gradually

Begin adding the warm broth one ladle at a time. Stir nearly constantly and wait until most of the liquid is absorbed before adding more. Continue this process for 25 to 30 minutes, maintaining medium to medium-low heat. The rice should become creamy and tender, with a slight bite at the center.

Step 7: Finish the Risotto

Remove the risotto from heat. Stir in the remaining 2 tablespoons of butter, lemon juice, lemon zest, and Parmesan cheese. Cover and let rest for a minute or two, allowing flavors to meld and texture to settle.

Step 8: Cook the Shrimp

In a separate skillet, melt a small amount of butter over medium heat. Add shrimp, minced garlic, crushed red pepper flakes, salt, and black pepper. Cook shrimp for about 2 minutes per side, until pink, opaque, and just cooked through. Avoid overcooking to keep them tender.

Step 9: Assemble and Serve

Spoon the risotto into bowls or plates. Top with cooked shrimp, sprinkle with fresh parsley, and add additional lemon juice if desired. Taste and adjust seasoning with salt and pepper before serving.

Tips for Perfect Risotto

• Keep broth warm at all times
• Stir frequently but gently
• Add liquid slowly for best texture
• Stop cooking when rice is al dente
• Serve immediately for optimal creaminess

Serving Suggestions

This Lemon Garlic Shrimp Risotto pairs beautifully with:

• A crisp green salad
• Steamed or roasted vegetables
• A glass of dry white wine

It works equally well as a main course or an elegant dinner centerpiece.

Storage and Reheating

Risotto is best enjoyed fresh, but leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently with a splash of broth to restore creaminess.

Nutrition Information

Serving Size: 1 cup

• Calories: 450
• Sugar: 2 g
• Sodium: 800 mg
• Fat: 20 g
• Saturated Fat: 10 g
• Unsaturated Fat: 8 g
• Trans Fat: 0 g
• Carbohydrates: 45 g
• Fiber: 2 g
• Protein: 25 g
• Cholesterol: 150 mg

Frequently Asked Questions

Can I use vegetable broth instead of chicken broth?

Yes. Vegetable broth works well and keeps the dish lighter.

Why cook shrimp separately?

Cooking shrimp separately prevents overcooking and ensures perfect texture.

How do I know when risotto is done?

The rice should be creamy and tender with a slight firmness in the center.

Can I reduce the garlic or spice?

Yes. Adjust garlic and red pepper flakes according to taste.

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Conclusion

This Lemon Garlic Shrimp Risotto is a perfect example of how technique transforms simple ingredients into something truly special. Creamy, aromatic, and bright, it offers comfort without heaviness and elegance without complication. Whether you’re cooking for guests or treating yourself to a restaurant-quality meal at home, this dish delivers every time.

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